Reviewer:

We left the tomatoes and onions in. It was better and would be even better if you blended them to make it smoother. We also added a cube of chicken bouillon to it and it gave it a bit more depth to the flavor, since other people had commented that it was missing something.
We liked it, and will keep the recipe around for when we have way too many tomatoes. We doubled the recipe and recommend this to everyone else. It is designed for two and you might as well make twice as much instead of having to make it twice.

Reviewer:

I'm sorry but I cannot agree with the majority on this one. I was so excited to make this, but it was bland, runny, and very milky. I even tried to puree the leftover tomatoes and adding to make it thicker. I triple checked the recipe and didn't miss any indgredients, maybe I made a mistake but I won't be making again to find out. I wish I liked it as much as everyone else who reviewed it.

Reviewer:

I didn't like this at first. One thing I did do differently was to use a food mill to puree the solids and strain out the tomato skins rather than just straining it. That may have contributed to the onion flavor being stronger than anticipated. I'm going to reheat the leftovers and garnish with bacon crumbles and maybe some croutons and see if that livens it up. (...I just changed my rating to 4 stars, it was very good the second day! Much more mellow. I'll make this again.) My advice, DON'T add canned tomatoes or sauce, then it's not FRESH tomato soup and it will be very acidic. Run the solids through a food mill or blender to get the most flavor.

Reviewer:

I made this soup tonight and, as others recommended, I blended the tomato and onion mixture and used cream instead of milk. It was okay but I found that it seemed to be missing something. Not sure what though... but it has potential.